Greek Lemon Chicken Orzo Soup Recipe

Name: Greek Lemon Chicken Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken broth; 1 cup orzo pasta uncooked; 1/2 pound boneless skinless chicken breasts; 3 eggs; 1/2 cup lemon juice; 1 tablespoon lemon zest; 2 tablespoons parsley; 2 tablespoons cornstarch; 1 cup water; salt; pepper

Servings: persons

8 cups chicken broth
1 cup orzo pasta uncooked
1/2 pound boneless skinless chicken breasts
3 eggs
1/2 cup lemon juice
1 tablespoon lemon zest
2 tablespoons parsley
2 tablespoons cornstarch
1 cup water
salt
pepper

1
In a large soup pot bring the broth to a boil over medium heat.
2
Reduce heat to medium low and cook the Orzo uncovered for about 15-20 minutes.
3
While bringing the broth to boil, cut the chicken into cubes and pan fry in EVOO until golden brown.
4
Five minutes before the pasta is done add in the chicken.
5
Place the eggs into a mixing bowl, whisk the eggs while adding the lemon juice and zest, while whisking slowly stir in a ladle of the broth into the egg mixture to temper the eggs.
6
Reduce the broth heat to low and slowly simmer.

1256

kcal

Calories

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups chicken broth, 1 cup orzo pasta uncooked, 1/2 pound boneless skinless chicken breasts, 3 eggs, and more.

Yes, Greek Lemon Chicken Orzo Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Lemon Chicken Orzo Soup

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